TOTAL TIME: Prep: 30 min. Cook: 5 min.
MAKES: 6 servings


  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 3/4 cup seasoned bread crumbs, divided
  • 1/4 cup finely chopped celery
  • 1/4 cup frozen cooked tiny shrimp, thawed
  • 1 egg, lightly beaten
  • 1 green onion, sliced
  • 1 tablespoon chopped sweet red pepper
  • 1 tablespoon milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon seafood seasoning
  • 1/2 teaspoon pepper
  • 1 cup crushed butter-flavored crackers (about 25 crackers)
  • 1 egg white, lightly beaten
  • Oil for deep-fat frying


  1. In a large bowl, combine the crab, 1/4 cup bread crumbs, celery, shrimp, egg, onion, red pepper, milk, garlic powder, parsley, seafood seasoning and pepper. Shape into 1-in. balls.
  2. Place the cracker crumbs, egg white and remaining bread crumbs in separate shallow bowls. Roll balls in bread crumbs; dip egg white, then roll in cracker crumbs.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry a few balls at a time for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm. Yield: 1-1/2 dozen.
Originally published as Seafood Appetizer Balls in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p38

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